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Le Chaudron recipe
Udon bouillon dashi
Udon in dashi broth
⏱ 25 minServes 2Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)precooked udon
600 ml (2½ cups)dashi
4 tbspsoy sauce
3 tbspmirin
3scallions, sliced
1soft-boiled egg per person
- 400 g (14 oz) precooked udon
- 600 ml (2½ cups) dashi
- 4 tbsp soy sauce
- 3 tbsp mirin
- 3 scallions, sliced
- 1 soft-boiled egg per person
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the dashi, soy sauce and mirin to a simmer.
- Add the udon and heat for 3 minutes, separating them gently.
- Separately, simmer the eggs for 6 minutes for set whites and runny yolks.
- Peel under cold water and halve.
- Divide the noodles and plenty of broth between two deep bowls.
- Top with the eggs and sliced scallions and serve piping hot.
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